Noodle and sausage casserole

Ingredients for 4 servings:

• 500 g tomatoes, pureed
• 500 g pasta (fusilli)
• Water (salt water)
• 1 large onion(s)
• 1 ball of mozzarella
• 500 g sausages, fried
• 3 tomatoes (vine tomatoes)
• 1 cup herb quark (spring quark)
• 1 tbsp sugar
• salt and pepper
• n. B. herbs, fresh

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Too many sausages left over and you don’t feel like having another sausage?

First, pre-cook the pasta in salted water until it still has a good bite. Place the pre-cooked pasta in a casserole dish. Cut the sausages left over from the night before into finger-thick slices and add them to the pasta. If you don’t have any pre-cooked sausages, grill or fry them as usual. Dice the onion and tomatoes and sauté the onion in a pan until translucent. Then combine the tomatoes with the passata, spring quark, and a tablespoon of sugar in a saucepan and bring to a boil briefly. Add herbs, salt, and pepper to taste. Pour the sauce over the pasta and sausage slices and mix everything together (I prefer it to layers). Finally, sprinkle the mozzarella on top, either in small cubes or try to peel off thin layers, or use grated cheese (a quick tip: freeze the mozzarella so you can grate it yourself—it’s cheaper than buying grated cheese). Now place the casserole in the oven preheated to 180°C until the cheese is golden brown.